Application of artificial neural networks to describe the combined effect of pH and NaCl on the heat resistance of Bacillus stearothermophilus

Author:

Esnoz A.,Periago P.M.,Conesa R.,Palop A.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference24 articles.

1. Neural Networks for Pattern Recognition;Bishop,1995

2. Application of recurrent neural network to predict bacterial growth in dynamic conditions;Cheroutre-Vialette;International Journal of Food Microbiology,2002

3. Accuracy of the microbial growth predictions with square root and polynomial models;Delignette-Muller;International Journal of Food Microbiology,1995

4. Thermal resistance of Bacillus stearothermophilus spores heated in acidified mushroom extract;Fernandez;Journal of Food Protection,1994

5. Gauss–Newton approximation to Bayesian regularization;Foresee,1997

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